Microbial metabolites in fermented food products and their potential benefits
Abstract
Fermented food products are unique, and their consideration and consumption rates have significantly increased as they have various functional properties which include beneficial health activities to the consumers. Fermented food products contain a plethora of microbial metabolites. Microorganisms are the key factors that determine the characteristics of the food and metabolites produced during fermentation. The major microbial metabolites are enzymes, amino acids, bacteriocins, organic acids, pigments, bioactive compounds (polyphenolics, alkaloids, and antibiotics), and vitamins that enhance the sensorial and nutritional quality of fermented foods. Furthermore, the metabolites possess various probiotic, antioxidant, and antimicrobial activities, and also help control multiple acute and chronic diseases including cancers, cardiovascular diseases, allergies, diabetes, and gastrointestinal disorders. Therefore, the present review elaborates the microbial metabolites of various fermented food products and their functional properties, as well as their impacts on consumers’ health.
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